Chicken thigh recipes, tips, tricks, and techniques for home cooks
If you’ve never encountered larb, it’s one of the greatest dishes ever. It’s meat salad. Yup. Say that with me, those wonderfully incongruous delicious perfect words. Meat Salad. Sweet, sour, salty, spicy, meat salad. Larb (which has a number of spellings and transliterations) is a traditional dish from Laos and […]
BBQ chicken is a worldwide tradition, but smoked BBQ chicken hails from the American south, and this dish is based on an unusual regional classic that belongs firmly to the state of Alabama. Dry-rubbed chicken is first marinated overnight. It then gets a low, slow smoke treatment, creating an exceptionally […]
When I was first learning to cook, sometime late in high school, I was obsessed with jerk chicken. To be honest, I have no idea where the obsession came from. It was not a common dish in the area of Ohio where I grew up. On the other hand, there […]
These chicken skewers are an attempt to reproduce the flavor and texture of the sort of chicken I ordered about once a week from one of DC’s myriad kebab shops. A couple skewers of chicken piled atop rice with a piece of flatbread and a little cup of the inevitable […]
Gochujang is a Korean condiment and ingredient made by fermenting chilis, rice, and soybeans. The end product is a rich, sticky, sweet, and spicy paste that adds heat and tremendous depth of flavor to soups, stews, BBQ, and any number of preparations. I love it, and I’m happy that it’s […]
Wait, chicken thigh meatballs? You’re kidding, right? No. I’m not. This is another in my series of “chicken thighs are a great stand in for other meats” recipes. In this case, again, they’re standing in for pork. Or maybe veal. Or both. Italian American Spaghetti and Meatballs is classic comfort […]
I lived in San Francisco in the early 2000s, at the height of the first DotCom boom. At that time, Chicken Adobo was a frequent favorite at the lunch counter next to our disturbingly stereotypical dot-com startup, brick and board, dog-friendly, open-plan, bean bag chair- and pinball machine-outfitted, software development […]
The classic French coq au vin is prepared with an old rooster, that is tough but full of flavor when cooked properly. This is not coq au vin. An old rooster is essentially impossible to come by in an American market, and if you happen to live on a farm, […]
Today is a day that everyone in the states thinks is a big holiday in Mexico, but isn’t really. Mostly we think that because lots of companies want to sell us tequila and corn chips and avocados and more tequila. Regardless of that, it’s also Tuesday, and a quarantimes Tuesday […]
Every once in a while someone asks me what my favorite chicken thigh dish is. I should probably say “well, that’s hard” but it’s not. This is it. This is my favorite chicken thigh dish. Sure, it’s something you could make with skin on breasts, or even an airline breast […]